Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.

That's a nice list. I assume that with a nice set of base recipes, a lot can be improvised. BTW, what is the difference between vanilla and French vanilla? As for the Pacojet - I may have to define 'affordable'...

I was just thinking of this the other day. During the summer I usually eat fresh fruit and in the fall I eat more ice cream as I am in denial that summer is leaving.

The best unique ice cream I have tried was bread and pistachio ice cream that is a specialty in the port town of Aden in southern Yemen. Mmmmhh. And the best ice cream I make is peanut butter. I actually hate peanut butter on its own, but I love peanut butter ice cream and it is really easy.

As for more gourmet ice creams I've made: sweet corn, pear and pecorino, and avocado. And the next ones I want to try are: sage, olive oil, black pepper-vanilla, ginger root-cardamon, and roquefort-honey.

The stranger ideas/combos I want to try: coconut-curry, tabasco, and bourbon-corn flakes. I hear in Japan they have a really good wasabi ice cream too, but I bet they use fresh wasabi.

My tastes in ice cream are pretty pedestrian -- vanilla, peach with fresh, local peaches, that kinda thing. I was given a counter top Cuisinart ice cream maker, and make it fairly regularly. My recipe is 3 cups of half and half, 3/4 cup of sugar, and a generous splash of vanilla. The vanilla is critical. My sister goes on medical mission trips every year (she just returned from Ecuador), and when she goes to Haiti or the Dominican Republic, she brings back vanilla that will blow your socks off. That's all we use.

My favorite as a child was grape but it is mow hard to find. A couple of years ago I had root beer ice cream and it was great but also hard to find. My favorite Hagen Daz was vanilla Carmel latte but they discontinued it (in Canada any how) now my go to is dulcee or chocolate peanut butter.